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    Home » Egg Recipes

    Open Faced Mediterranean Egg Sandwich

    Lindsay Moe

    134 shares

    This Open Faced Mediterranean Egg Sandwich makes for a quick and easy brunch!

    a open faced egg sandwich on a tin with a tin of eggs
    Jump to Recipe

    Eggs are magical.

    They’re really unique in the number of ways they can be prepared. Scrambled, omelette, over easy, hard boiled, and more. Most people have a favorite way to prepare eggs. When I was a kid my grandma would make the world’s runniest scrambled eggs. I almost couldn’t eat them because it was just like eating chunky raw eggs. Years later when I was visiting my uncle I discovered he made scrambled eggs the exact same way and even though they grossed me out, I couldn’t help enjoying them because they took me back to such a nostalgic place.

    My family recently tried a new restaurant in town and I ordered a single over-medium egg to bump up the protein in my beer-battered pancake meal. I was horrified when I pierced it with my fork and runny egg whites came out. Feel free to share a differing opinion, but I don’t think runny whites have any place at the breakfast table, no matter the preparation. I’m really not one to send food back so I just let it sit there. It kind of ruined my appetite, but I fought through it because BEER BATTERED PANCAKES.

    a half eaten egg sandwich on a plate

    Have I convinced you that I don’t really like eggs yet? It’s true. There’s something about the texture that gets me. But that’s why it’s so great to have so many options for preparing them. And honestly you’re looking at one of my favorite ways to eat eggs (unless potatoes are involved, then I will eat eggs just about any which way).

    This open faced Mediterranean egg sandwich is perfect for a quick weeknight dinner or luxurious Saturday brunch. Even if fried eggs aren’t your preference, these are kind of exciting and new and worth a try because they’re so soft and delicious. They’re super low-maintenance to make and serve up. As someone who has a hard time with the texture of eggs I’ve found a lovely solution – cheese! There’s just enough feta here to help me through.

    Ok, quick confession: Sometimes I like my eggs fully cooked? I know, food blogger blasphemy. But the yolk is my favorite part and when it’s runny sometimes too much of it gets lost. I like to fully cook the eggs for these sandwiches because then you get a neat little sandwich you can bite without looking like you’re trying to rub it all over your face. If you require a runny yolk, go for it. Just remove the pan from the heat a minute or two earlier.

    Hungry for more eggs? Try this other Mediterranean version, spinach and egg pizza, and these cheesy spinach baked egg sandwiches.

    a mediterranean egg sandwich on a plate

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    an open faced mediterranean egg sandwich on a plate

    Open Faced Mediterranean Egg Sandwich

    This sandwich makes for a quick and flavorful brunch!
    No ratings yet
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 18 minutes
    Total Time: 23 minutes
    Servings: 6
    Calories: 194kcal
    Author: Lindsay Moe

    Ingredients

    • 1 tablespoon olive oil
    • 1 clove garlic,, minced
    • ⅓ cup sun-dried tomatoes, (not packed in oil), chopped
    • 6-8 large eggs
    • 2 ounces low-fat feta cheese
    • Coarse kosher salt and freshly ground black pepper
    • 6-8 slices whole grain bread,, toasted
    • Fresh chopped parsley, (optional)

    Instructions

    • In a large non-stick skillet, heat the olive oil over medium low heat. Add the garlic and tomatoes and cook, stirring, until the garlic is fragrant and pale blonde, 1-3 minutes. Crack the eggs evenly around the pan and sprinkle with feta, salt, and pepper. Cover and cook undisturbed until desired doneness, 10-15 minutes. You can check the doneness of the yolks by jiggling the pan slightly. Runny yolks will move, fully cooked yolks will be firm. Transfer each egg to a piece of toast and sprinkle with parsley if desired.

    Nutrition

    Calories: 194kcal | Carbohydrates: 15g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 295mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 2.6mg | Calcium: 108mg | Iron: 2.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Egg Recipes

    • Spinach and Egg Pizza
    • Vegetable Frittata with Balsamic Burst Tomatoes
    • Cheesy Spinach Baked Egg Sandwiches

    Reader Interactions

    Comments

    1. Lynn @ Order in the Kitchen says

      November 04, 2014 at 7:28 am

      Lindsay this looks dynamite!! Love it!

      Reply
      • Lindsay Moe says

        November 04, 2014 at 2:51 pm

        Thanks Lynn!

        Reply
    2. Beth @ The First Year says

      November 04, 2014 at 7:40 am

      All I am thinking is, “I want that right now!” Looks so delicious!

      Reply
      • Lindsay Moe says

        November 04, 2014 at 2:50 pm

        Thanks Beth!

        Reply
    3. Meg @ The Housewife in Training Files says

      November 04, 2014 at 7:47 am

      Oh this has Sunday brunch (or any morning really!) written all over! Egg sandwiches are my hubbies go to so he is going to love this change up. Pinned!

      Reply
      • Lindsay Moe says

        November 04, 2014 at 2:50 pm

        Thanks Meg!

        Reply
    4. heather @french press says

      November 04, 2014 at 9:46 am

      this sandwich looks PERFECT | and as much ad I love a runny yolk, runny whites are a deal breaker. I kind of gagged when you mentioned them 🙂

      Reply
      • Lindsay Moe says

        November 04, 2014 at 2:50 pm

        I know, right?! Sorry to make you gag!!

        Reply
    5. Sarah says

      August 06, 2016 at 12:29 pm

      Making this as soon as I can motivate myself to get out of bed. Runny whites or too runny yolks are also a deal breaker for me. When I cook over medium eggs I cook them mostly on the first side and I pop the yolk just before or after I flip it over, I squish some of the yolk out with my spatula to spread it around and then take it off less than a minute after flipping it. That way the yolk is still a little soft in the middle, you don’t have to cope with your yolk all in one placr, and there are 0 runny whites. I am super picky with fried eggs.

      Thanks for the recipe! I’m making this and your zucchini brownies today, I cannot wait.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    134 shares